Vegetarian

zucchini-ricotta pie takes 30 minutes to prepare.

zucchini-ricotta pie takes 60 minutes to cook.

zucchini-ricotta pie makes 8 servings.

The ingredients for zucchini-ricotta pie are:

15 oz Ricotta Cheese, part skim milk
2/3 C. Parmesan Cheese, grated
2 large Eggs
1/3 C. Roasted Garlic
1/2 C Caramelized Onions
4 Large Zucchini, Shredded

Here is how you make zucchini-ricotta pie:

In a large bowl or colander, sprinkle the zucchini with sea salt. Let it sit for about 10 minutes. In small batches, grab a handful of the zucchini and squeeze as much water as you can out of it. Set aside. In a large bowl, add the eggs and whisk until they are all one color, you can't tell the yolk from the white part.Add salt, peppers, herbs of your liking, both cheeses, onions and garlic. Mix well.Add zucchini and mix again, so everything is fairly equally distributed. Pour mixture into a oiled baking dish.Bake at 350 for about 45-60 minutes. You know it's done when you can shake the baking dish and it hardly jiggles. Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user LISS327.

The nutritional information for zucchini-ricotta pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.8

• Total Fat: 8.0 g
• Cholesterol: 69.2 mg
• Sodium: 241.8 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 1.7 g
• Protein: 12.2 g

The dietary needs meet for zucchini-ricotta pie is Gluten Free